For high-volume kitchens needing precise heat control and consistent deck performance, this single-deck wave flame oven delivers targeted power and a durable build for continuous service. It uses liquid propane to produce 40,000 BTU through a wave-design, brick-lined chamber, stabilizing thermal mass and ensuring uniform heat transfer across a 36" x 54" cooking surface. Built for professional use, the oven combines stainless-steel construction and sanitation certifications to meet strict health and throughput standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the WF-60-LP and cool. Remove racks, brush debris from the 36" x 54" surface. Clean bricks and stainless steel with mild detergent; avoid abrasives. Clear burner ports, vents, inspect seals and window. Wipe exterior and shelf, then dry. Run a heat cycle to burn residues. Regular cleaning prevents illness, fires, high bills, equipment, and inspection failures.#@@#Additional Info#@#The Marsal WF-60-LP Wave Flame oven delivers 40,000 BTU for pizza and deck baking on a 36" x 54" cooking surface, stainless steel exterior, brick-lined chamber, dual controls, front viewing window, cETLus and ETL Sanitation certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise heat control and consistent deck performance, this single-deck wave flame oven delivers targeted power and a durable build for continuous service. It uses liquid propane to produce 40,000 BTU through a wave-design, brick-lined chamber, stabilizing thermal mass and ensuring uniform heat transfer across a 36" x 54" cooking surface. Built for professional use, the oven combines stainless-steel construction and sanitation certifications to meet strict health and throughput standards.
#@@# Wave Flame Design#@#
Wave-pattern burner geometry focuses flame distribution, reducing cold spots and speeding recovery after door openings. Tests on similar designs show improved thermal stability, ensuring consistent crust formation and predictable bake profiles across the cooking surface.
#@@# Brick-Lined Chamber#@#
Dense refractory brick stores and radiates heat, maintaining surface temperature when loading multiple pizzas or trays. The thermal mass minimizes temperature variance, ensuring repeatable results during long service periods.
#@@# Dual Independent Controls#@#
Separate controls let operators set distinct heat zones or adjust output for specific tasks. Staff can control top and floor heat independently, improving workflow flexibility without interrupting the bake sequence.
#@@# Front View Window#@#
A tempered viewing window allows continuous visual monitoring without opening the door, preserving heat and reducing recovery time. Visual inspection minimizes unnecessary door cycles.
#@@# Stainless Steel Exterior#@#
Stainless-steel panels resist corrosion and simplify cleaning with smooth, non-porous surfaces. Welded seams and a stainless shelf integrate into workflows while meeting institutional cleaning standards.
#@@# Liquid Propane Power#@#
Liquid propane provides stable, high-BTU output for facilities without natural gas.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove carbon buildup with a brass brush to preserve flame integrity. Clean the stainless steel exterior with a neutral pH detergent and soft cloth to prevent corrosion. Vacuum the convection area and replace gaskets when wear appears to maintain seal efficiency. Verify propane connections and test for leaks with approved solution before each use. Schedule professional calibration annually to ensure 40,000 BTU output and safe operation.